When chosen well, wine, grappa or a good cocktail is that detail that amplifies every flavour, rounds off the sweetness, brings out the spices or lightens the textures. After all, it’s always the last toast that leaves a lasting impression!
But first, a little liberating truth: do you know which wine goes best with whatever dish or dessert you’ve decided to serve? The one you feel like drinking!
Pairings are useful, of course, and we are happy to give you some guidance. But drinking wine is, first and foremost, a pleasure: there is no such thing as a truly wrong pairing.
That said, if you want to play it safe, here are our tips for getting the most out of your festive desserts!
Baci di dama and amaretti to sweeten the wait
Small, yet bold: these desserts have character to spare thanks to cocoa, almonds and their unmistakable personality. They are the ideal companions for breaking up the afternoons while waiting for the holidays or for an elegant after-dinner with friends.
That’s why we suggest a different pairing: our Old Romance. An Old Fashioned revisited with Nivasco Piemonte DOC Brachetto, cocoa angostura and a non-peated Scottish whisky to balance the sweetness. An elegant, harmonious sip that recalls the cocoa of baci di dama and the almonds of amaretti.
For those who prefer tradition, we do not recommend sweet or sparkling wines, but pairing them with a red Vermouth could be an excellent choice.
Panettone and pandoro: Christmas classics
The undisputed stars of Christmas desserts, panettone and pandoro, deserve a glass of wine that enhances their aromas and softness.
If you serve the traditional shorter Piedmontese panettone, which is simpler in structure and richer in tradition, the ideal companion is Moscato d’Asti: sweet to the right degree, aromatic, elegant, light, with subtle bubbles and good acidity, this wine is capable of lightening the richness of the dough and adding freshness without overpowering it.
For those who love to experiment, there is also a creative suggestion: a Christmas version of Hugo, with lime, ginger, cedar water and a Moscato finish that smells of celebration… a treat for those who really wish to impress with special effects.
Nougat, struffoli and dried fruit to finish off in style
Whether soft or crumbly, white or hazelnut, nougat has an intense, honeyed sweetness that is similar to the honey and citrus flavour of struffoli. The smaller they are, the better, because, like dried fruit, you can’t eat just one!
In these instances, you need a wine with good freshness and the right acidity to “clean” the palate and create harmony, balancing the sugar content.
The simplest choice to avoid “getting it wrong” is always Moscato d’Asti, or another sweet but fresh wine capable of balancing the sugar content. Its aroma perfectly complements the notes of honey and dried fruit.
Gingerbread: the sweet treat that smells like America
Spicy, warm, enveloping: gingerbread is a little trip to the United States, among Christmas markets, freshly baked biscuits and TV series that take us back to our teenage years or make us gossip about intrigues, betrayals and unforgettable love stories.
What to pair it with? Brachetto is an excellent choice. With its notes of red fruits and lively bubbles, it creates a pleasant contrast with the spiciness of ginger biscuits, offering a fresh and enjoyable tasting experience.
Similarly, a well-aged grappa, warm and rounded, is also a good choice: the woody notes speak the same language as the spices.